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5.13.17

Easy Paleo & Vegan Chocolate Pudding {Dairy-Free}

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Vegan Nut Free Egg Free

This super easy, 4 ingredient paleo and vegan chocolate pudding is so rich, creamy, and chocolatey that you won’t believe it’s dairy free, healthy, and refined sugar free!  Top with coconut whipped cream for a perfectly dreamy chocolate dessert.  

Do you happen to remember my rant/warning about making coconut whipped cream with the right kind of canned coconut cream/milk?  About the sad, sad times I spent trying to save whipped cream that didn’t whip at all, but rather turned into something that resembled cottage cheese?

I’ll say it has happened enough times to me over the course of the past two months for me to finally just stick to using canned coconut cream rather than the separated milk at all.

However, my whipped cream tragedy did have a light at the end of the tunnel, a bright side, a victory!  You know how they say when life hands you lemons, make lemonade?  I say when life hands you un-whippable coconut cream, make chocolate pudding!

I’m talking ridiculously easy, so easy that it’s even possible to make it when the last thing you want to do in the world is cook ANYTHING.

The truth is, I “discovered” this recipe long ago in a desperate attempt to not waste a $2.50 can of coconut milk after it failed at whipping properly.  After making it about 3 times after the same problem occurred, I realized it was becoming one of my favorite desserts, and it was time to make things official 🙂

I like the irony of my photos (not 100% sure this is actually irony) with the perfectly whipped coconut cream sitting on top of pudding that was born from coconut cream that wouldn’t whip.

If you haven’t read the other post and want to make deliciously creamy coconut whipped cream to top your pudding, I recommend you use this brand of canned cream (they’re small cans of cream only) which hasn’t failed me yet.

Since this recipe is pleasantly easy, I barely have any real tips before sending you along on your way to chocolate bliss!  I would say first, make sure you sift your cacao (or cocoa) to make it easy to achieve a nice smooth and creamy pudding when you whisk everything.

I also found it effective to use a small whisk to get around the edges of the saucepan as well.  But remember, if all else fails, just break out your immersion blender at the end, which has saved me during those times I forgot was too lazy to sift the cacao.

I hope you’re ready for rich creamy chocolate heaven in a bowl!  Let’s make this pudding!

Easy Paleo & Vegan Chocolate Pudding {Dairy-Free}

Easy Paleo & Vegan Chocolate Pudding {Dairy-Free}

This super easy, 4 ingredient paleo and vegan chocolate pudding is so rich, creamy, and chocolatey that you won't believe it's dairy free, healthy, and refined sugar free! Top with coconut whipped cream for a perfectly dreamy chocolate dessert.
Author: Michele Rosen
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Course: Dessert
Cuisine: Paleo, Vegan
Servings: 6 servings
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Did you make this recipe?
Leave a review
4.42 from 142 votes

Ingredients

  • 1 1/2 cups organic coconut cream from a can*
  • 1/2 cup raw cacao powder or unsweetened cocoa powder, sifted
  • 6 Tbsp pure maple syrup 6-8 Tbsp depending on how sweet you want it
  • 2 tsp pure vanilla extract
  • generous pinch fine grain sea salt

Instructions

  1. In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth.
  2. The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.
  3. Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple if you'd like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.
  4. Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!

Recipe Notes

*You can use this canned coconut cream, or you can use the thick part of a chilled, separated can of coconut milk. For this particular recipe, I used the Thai Kitchen full fat canned coconut milk, just the cream part.

Nutrition

Calories: 272kcal
Carbohydrates: 21g
Protein: 3g
Fat: 21g
Saturated Fat: 19g
Cholesterol: 0mg
Sodium: 5mg
Potassium: 349mg
Fiber: 3g
Sugar: 12g
Vitamin C: 1.7mg
Calcium: 38mg
Iron: 2.4mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Paleo & Vegan Chocolate Pudding:

Want more paleo and vegan chocolate desserts?  Try one of these!

Soft Chocolate Chip Cookies {Paleo & Vegan}

Mocha Almond Fudge

Almond Butter Fudge Chunk “Nice Cream”

Chocolate Chip Cookie Vanilla Cheesecake

Tell Me!

What was you most awesome cooking/recipe “save”?

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

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  • Easy Paleo Chocolate Chip Muffins {Nut Free}
  • Paleo Chocolate Chip Cookies with Cassava Flour {Nut Free}
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Viktor says

    May 13, 2017 at 11:18 am

    5 stars
    My little angels will love this, you are awesome, this is super simple!

    Reply
    • Michele says

      May 13, 2017 at 2:14 pm

      Great! Hope you like it 🙂

      Reply
  2. Erin @ Texanerin Baking says

    May 13, 2017 at 5:35 pm

    5 stars
    I made a half batch tonight and didn’t realize until this very moment that I forgot to halve the cocoa. The whole time, I was thinking, “Wow! I must have a HUGE sweet tooth!” because I had to double (or something like that – I just kept adding more and more 😀 ) the maple and coconut cream. Haha. But once I did that, it was delicious! Even my husband who doesn’t like healthy cocoa based puddings loved it!

    Thanks for the awesome recipe! I’ll try to make it correctly next time. 🙂

    Reply
    • Michele says

      May 13, 2017 at 6:28 pm

      Lol, I’ve done things like that 🙂 So glad it worked out anyway this time, luckily it’s pretty resilient!

      Reply
  3. Natasha says

    May 19, 2017 at 3:07 pm

    Is the syrup for sweetening and texture? Do you think using a sweetener such as Swerve or Sukrin Gold would work with this in place of the syrup, for those of us who are wanting a lower carb option?

    Reply
    • Michele says

      May 19, 2017 at 3:23 pm

      You can use any other liquid sweetener and it wouldn’t affect the texture. I wouldn’t go with granulated though since it won’t dissolve well enough.

      Reply
  4. Valerie Roman says

    May 19, 2017 at 4:26 pm

    5 stars
    Fantastic your amazing!

    Reply
  5. Julie says

    May 27, 2017 at 8:01 pm

    5 stars
    I bought the can of coconut cream you recommended, but there is still some coconut water in the bottom of the jar. Do you use this or save for another purpose?

    Reply
  6. Lyssa says

    June 16, 2017 at 8:48 pm

    5 stars
    My kids loved this. I loved that I could give them a treat that’s good for them. Thanks!

    Reply
  7. Cici says

    August 15, 2017 at 7:55 pm

    5 stars
    Trader Joe’s carries coconut cream in the can (its in a red can). Works really well for whipped toppings without the fuss of skimming the cream from the milk. Another tip is to keep everything cold- freeze or refrigerate your mixing bowl and whisk prior to making your whipped topping.

    Reply
  8. Ellen Street says

    August 20, 2017 at 12:50 pm

    5 stars
    Can you make vanilla pudding using the same recipe minus the cocoa powder? I would love to make a Banana pudding but can’t find a recipe for vanilla pudding for vegan/gluten free/ paleo! Any suggestions

    Reply
    • Michele says

      August 21, 2017 at 8:21 pm

      I’m not sure how that would turn out, but I do think it would be delicious even if it didn’t taste exactly like vanilla pudding 🙂

      Reply
      • muslim forum says

        June 21, 2020 at 11:30 pm

        yes its right

        Reply
  9. Judy says

    September 1, 2017 at 11:39 pm

    Can you make this a couple of days ahead of time?

    Reply
    • Michele says

      September 2, 2017 at 10:41 am

      Yes definitely!

      Reply
  10. Becca says

    September 3, 2017 at 7:46 am

    5 stars
    This looks delicious! I have been looking for a recipe that doesn’t have avacado in it! Haha

    Reply
  11. Donna Goldin says

    September 18, 2017 at 8:02 pm

    I made this and the next day it was more like frosting or fudge than pudding. any suggestions?

    Reply
    • Michele says

      September 19, 2017 at 8:57 pm

      The coconut cream makes it firm up when chilled, at room temp it’s more pudding like, if that makes sense 🙂 You can also just use full fat coconut milk so it doesn’t firm up as much.

      Reply
      • Jacinda says

        September 20, 2017 at 2:18 pm

        I followed the recipe and it only firmed up on top, the rest was still super liquidy after chilling almost 24 hours. What did I do wrong? I used a can of coconut cream and followed the recipe exactly! (It tastes delicious, but it’s soup)

        Reply
        • Michele says

          September 20, 2017 at 2:53 pm

          Strange, I have no idea what happened! If anything it’s usually very thick after being chilled, I’m guessing the coconut cream separated somehow, perhaps the brand had something added to it that caused this? Wish I knew so I could help!

          Reply
          • Jacinda says

            September 20, 2017 at 2:57 pm

            Maybe it’s because I used the liquidy part of the coconut cream as well as the thick part! That’s all I can think of! Well, it’s so tasty so I’ll definitely try it again! Thanks!!

  12. Ashley Woodward says

    September 22, 2017 at 9:03 am

    5 stars
    Your presentation is amazing! I just had to make these and I have to say that this became my kid’s favorite. Thank you Michele for sharing this tasty and easy recipe.

    Reply
    • Michele says

      September 22, 2017 at 12:37 pm

      Happy you liked it 🙂

      Reply
  13. Brittnye says

    September 23, 2017 at 2:11 pm

    It’s been 48 hours in the fridge and it’s still liquidy like water 🙁
    Was I supposed to use a mixer or anything to “fluff” it up?

    Reply
    • Michele says

      September 23, 2017 at 9:17 pm

      No…did you use coconut cream from a can? It’s so thick that if anything, the pudding is thicker than a regular pudding. If you used a thin dairy free milk that’s mostly water, that would explain the liquid factor, otherwise I can’t think of anything. Sorry it didn’t work out!

      Reply
  14. Donna says

    September 28, 2017 at 12:48 pm

    1 star
    Mine was very liquidy as well. Like a hot fudge. Can’t really eat it that way. Wish it was fluffy like it shows in the picture. seems like I need to add some whipped coconut cream or something

    Reply
    • Michele says

      September 28, 2017 at 1:12 pm

      Did you use coconut cream (not a thinner milk) and cooled the mixture before serving? I don’t see how it could turn out liquidy if you use thick canned coconut cream, which is very firm when chilled.

      Reply
  15. Mary says

    October 29, 2017 at 1:53 pm

    Hello 🙂
    This looks delicious !
    Can I use raw stevia powder instead of the maple syrup ? And if so how much ?

    Reply
    • Michele says

      October 30, 2017 at 6:27 pm

      I haven’t ever used that so I’m not sure how it would work.

      Reply
  16. Kim says

    October 30, 2017 at 11:33 pm

    Can I substitute something in place of thecoconut cream? My fiancé just found out he needs to be on a dairy free diet but hates anything that tastes like coconut :/

    Reply
    • Michele says

      November 3, 2017 at 11:01 am

      I’m not sure what you could sub in there to mimic the texture and keep it paleo/vegan. Sorry!

      Reply
  17. Jill says

    November 2, 2017 at 2:37 pm

    5 stars
    So, Good!!! I did have to add a lot more maple syrup. My kiddos are going to love this treat.

    Reply
    • Michele says

      November 3, 2017 at 10:58 am

      Glad you enjoyed!

      Reply
  18. Melina says

    November 10, 2017 at 7:06 am

    HI!

    Do you think I could freeze this into pops, or would it be too icy?

    thanks!

    Reply
    • Michele says

      November 10, 2017 at 8:08 am

      I haven’t tried it but I do have a no churn chocolate ice cream recipe that’s similar but may work better:

      Reply
  19. Emilie says

    November 14, 2017 at 11:07 am

    Do you think this would work with soya cream?

    Thank you for the recipe!

    Emilie

    Reply
    • Michele says

      November 15, 2017 at 5:01 pm

      I’m sorry but not sure, I’ve only tested it with thick coconut cream.

      Reply
  20. Bex says

    January 15, 2018 at 5:30 pm

    I added 2 Tblsp of organic pumpkin puree while i heated the coconut cream. Amazing rich flavor!

    Reply
    • Michele says

      January 17, 2018 at 1:52 pm

      Sounds great – glad you liked it!

      Reply
      • Melissa says

        March 30, 2018 at 8:00 am

        What is a serving size? As I am trying to figure out calories per serving.

        Reply
  21. Hannah Ward says

    April 19, 2018 at 3:15 am

    hey so this recipe says it only take 7 minutes total? would be good to have the time to set included as this was a bit misleading. thanks.

    Reply
  22. Gerry says

    June 6, 2018 at 9:02 pm

    5 stars
    These turned out beautifully! SOOO DELICIOUS! And so easy to make.
    Thanks!

    Reply
    • Michele says

      June 7, 2018 at 5:12 pm

      So glad you enjoyed!

      Reply
  23. Salina says

    July 2, 2018 at 4:31 pm

    5 stars
    Made this for my kids and I couldn’t stop eating it myself! Very simple yet delicious.

    Reply
  24. Annette says

    July 6, 2018 at 5:00 pm

    5 stars
    I’ve made this recipe twice, and expect to make it many more times. The second time I made it I put all the ingredients in my Vitamix, wet ingredients first. It turned out lighter and fluffier than the stovetop method and it set in the refrigerator faster, which was good because I didn’t want to wait to eat it!

    Reply
    • Michele says

      July 12, 2018 at 10:11 am

      That sounds great, I’ll have to try it!

      Reply
    • kari says

      August 1, 2018 at 6:40 pm

      what setting did you use on your Vitamix and for how long did you blend it?

      Reply
  25. Theresa Buhl says

    August 18, 2018 at 2:25 pm

    5 stars
    Love it!

    Reply
  26. D says

    October 8, 2018 at 11:22 am

    Be sure the coconut cream you use doesn’t contain guar gum

    Reply
  27. Samantha says

    January 26, 2019 at 6:21 pm

    Thank you for sharing. Was looking online to see if canned coconut milk can be used for pudding and found your site. Your recipes all look delicious and I will be back. For the chocolate pudding, I have coconut milk, not cream, so I was thinking of thickening with cornstarch as I normally would for pudding recipes. What did you do with the liquid from the can you didn’t use for pudding? Also, half cup cocoa seems like so much, but your results look great! I want to try thisrecipe. Then I will come back! Thanks again!

    Reply
  28. DarYa says

    March 14, 2019 at 3:50 pm

    Hi there! I made this with a can of coconut cream but used the entire can including the thick liquid. It tastes amazing but didn’t set properly. Any suggestions on what I can use this chocolate liquid for?

    Reply
  29. Byenia says

    March 21, 2019 at 2:43 am

    5 stars
    Just made this recipe for the first time tonight (as directed aside from adding 2 squares of Ghirardelli 92% cacao chocolate to richen it up further), and the pudding is chilling in the fridge currently. However, with 1/4th of the mixture I decided (instead of putting it in a ramekin like the rest) that I’d pour it into a mug and top it off with almond milk (vanilla unsweetened). Basically a dairy-free hot chocolate drink. So delicious! Looking forward to having the pudding for dessert with my guy tomorrow. Thanks for the recipe! 🙂

    Reply
  30. Byenia says

    March 21, 2019 at 1:16 pm

    Following up the next day, my pudding wasn’t setting last night so I added a little bit of chia seeds and xanthum gum to see if that would do the trick. Worked like a charm. 🙂 Enjoying creamy, thick pudding as I type this.

    Reply
    • tajuddin shaik says

      October 25, 2019 at 9:32 am

      This looks so rich and chocolatey! I need this in my life right now! Yum!!

      Reply
  31. Krisha says

    May 15, 2019 at 8:27 am

    5 stars
    This pudding is amazing. I admit, I was skeptical at first, but I saw all the other rave reviews and thought I had to try it; especially since it was so simple to make. My mind has been blown since making this. My toddler loves it too! He kept calling it chocolate ice cream bc that’s his favorite and I was so happy I was able to let him indulge in something that was free from all that junk in normal treats. Thank you, thank you, thank you for this recipe!! It’s a winner. Note: I only got one can of coconut cream (5.4 oz) and realized upon opening that was not going to equal to 1.5 cups. So I basically halved the recipe and it turned out with the perfect consistency…maybe a little more chocolately than i expected, so next time I will get more cans so that I can make the full amount. It might be okay to note that in the recipe as well for others.

    Reply
  32. Jessica Smith says

    May 19, 2019 at 8:44 pm

    5 stars
    This looks so rich and chocolatey! I need this in my life right now! Yum!!

    Reply
    • tajuddin shaik says

      October 25, 2019 at 9:33 am

      try it you want moreee

      Reply
  33. Deborah Dunham says

    July 24, 2019 at 1:39 pm

    For the chocolate pudding recipe can you use raw honey instead of maple syrup?

    Reply
  34. Ilene says

    September 26, 2019 at 7:59 pm

    5 stars
    Hi Michele! Love your recipes!! When I’m looking for something specific, you are one of the bloggers I start with! I just want to say though that Thai Kitchen coconut milk has guar gum, which should be avoided. AroyD makes one without it. It came in second place on America’s Test Kitchen so I think it’s superior without the additives. Just thought your readers should know that. Thanks for all you do!!!

    Reply
  35. Leanne says

    September 26, 2019 at 11:28 pm

    Have you ever tried Trader Joe’s Coconut Cream? I just used it for the first time in a Curry Chicken soup and a portion of the Can was solid and the rest liquid.

    For this recipe should I put the coconut cream in the fridge? I’m curious if the one you recommended is always solid? I’ve never tried it before either.

    Reply
  36. Krysta says

    October 11, 2019 at 4:52 am

    Delicious

    Reply
  37. Nicole says

    October 23, 2019 at 7:40 pm

    Everytime i try to make a pudding like this it is still liquid form after being in the fridge for a long tine. I used the same exact ingredients and measurements. I’m not sure what I did wrong.

    Reply
  38. tajuddin shaik says

    October 25, 2019 at 9:31 am

    Thanks for sharing this recipe, i will try to make this cake.

    Reply
  39. Plakat Akrilik says

    October 26, 2019 at 11:23 am

    To buy, put coconut cream in a box (in a red box). It helps to shake off the filling without affecting the cream cream. Another recommendation is to place everything in a cool place or wash the dishes and heat before shaking.

    Reply
  40. shaik ghouse says

    October 31, 2019 at 11:06 am

    Paleo and Vegan Chocolate Pudding {Nut Free}

    Reply
  41. shaik ghouse says

    October 31, 2019 at 11:07 am

    i love this article!!

    Reply
  42. Shaik Ghouse says

    November 1, 2019 at 10:22 am

    chocolate pudding

    Reply
  43. Nicole G Comando says

    November 23, 2019 at 12:23 pm

    Can you use the pudding and add to a nut crust for chocolate pudding pie? My family does this with regular pudding and looking for a paleo friendly option!
    Thanks

    Reply
  44. Gloria Dean says

    November 30, 2019 at 2:19 pm

    5 stars
    I use this to make a pie for thanks giving. It was heavenly. My husband loved it.

    Reply
  45. tajuddin shaik says

    December 11, 2019 at 9:34 am

    5 stars
    its so good i love it thanks for sharing

    Reply
  46. hindi messages says

    December 20, 2019 at 11:54 am

    5 stars
    i will give it 5 star , coz its really faboulous

    Reply
  47. Marlene Cochran says

    January 19, 2020 at 9:33 pm

    So easy & it came out great! Thank you <3

    Reply
  48. Brooke says

    February 21, 2020 at 3:31 pm

    I’ve tried making this recipe a few times, and it has not worked out. It always ends up remaining liquidy. I’m new to this paleo world, and I feel like it’s me making the mistake. What is the difference between milk and cream? Am I supposed to scoop out the white stuff in the can, and not just dump the whole thing into a pan with the water? Should I drain the white stuff first? Am I not cooling it down long enough?

    Reply
    • Jun says

      April 5, 2020 at 3:13 pm

      Yes that’s right, scoop out the hardened cream at the top of the can. I haven’t tried using the whole can (cream and milk) but I think it would turn out runny, like you’re describing. Also make sure to use full fat coconut milk. Otherwise, I don’t think you’ll get that cream at the top. Good luck!

      Reply
  49. Henya Drescher says

    March 21, 2020 at 10:01 am

    I have been following you for years. Your recipes are amazing. Have used most of them. Keep up the good job.

    Reply
  50. Angela M says

    March 31, 2020 at 3:56 pm

    5 stars
    Amazing!!!!
    Couldn’t get the coconut whip cream to work but absolutely delicious by itself.
    ?????
    Thank you for the recipe!

    Reply
  51. Jun says

    April 5, 2020 at 3:11 pm

    5 stars
    This recipe turned out PERFECTLY!! I used 4 Tbsp of maple syrup and it was the perfect amount of sweet for me. I’ve had so much trouble trying to make that coconut milk whipped cream too! But now I’m not worried about trying it again because I have this amazing pudding to fall back on lol. Thank you!

    Reply
  52. Nabava says

    April 7, 2020 at 2:37 am

    The first time I made it, I used 6 Tbsp of maple syrup and it was still too sweet for my taste. So for people who rarely consume suger, I’d suggest 4 Tbsp.

    Reply
  53. S says

    April 13, 2020 at 11:27 am

    5 stars
    Decadent! Has a mousse-like texture when coming out of the fridge, which is exactly what I was looking for (: and super simple to make!

    I used coconut cream from a chilled can of coconut milk and ended up with less than a cup’s worth of cream, so I had to reduce the other ingredients accordingly. It was a too sweet for my liking so I will further reduce the sugar content next time (I used the 6 TBS equivalent) like some of the previous commenters said.

    Reply
  54. Gibby says

    May 10, 2020 at 9:11 pm

    Mine turned out SUPER runny. I don’t know what happened. I even let it sit for 4+ hours in the fridge.

    Reply
  55. Murry says

    May 13, 2020 at 7:02 am

    I followed the recipe, poured the pudding in individual containers then drilled past the ad where I saw ‘recipe notes’ and read that just the cream part of the coconut milk was used. My pudding, after 8 hours in the frig is runny . I would have benefited from this note being in the body of the recipe. I’ll use just the dense cream next time.

    Reply
  56. Sarah Beth says

    May 25, 2020 at 9:33 pm

    Looks good! Do you think if I froze this, it would turn out like froyo?

    Reply
    • Erin says

      September 26, 2020 at 10:52 pm

      I froze mine to get it to set quickly and after an hour had part pudding, part ice cream. Incredibly delicious!

      Reply
  57. Maria Abarca says

    June 14, 2020 at 8:47 pm

    Hello!

    I followed the recipe and it has been refrigerated for about 4 hours. But it looks like it’s separated… coconut is sitting on top. Did I do something wrong?

    Reply
  58. Theresa says

    June 16, 2020 at 8:38 pm

    5 stars
    This pudding tastes so much like your typical box mix, but without as much guilt. It’s delicious! Definitely go all out and do the whip cream too. My kids, 5 & 2 were so excited to have this for dessert. My 5 year old keeps taking about Paleo Running Momma too. We also liked the banana almond butter bars.

    Reply
  59. Ashley says

    June 18, 2020 at 11:15 pm

    This looks delicious! I am staying away from pretty much all sugar so could I sub Stevia for the maple syrup? If so, how much do you think? I can’t wait to try this!

    Reply
  60. Hydhosting says

    July 12, 2020 at 10:46 pm

    5 stars
    A nice recipe like to try it thanks for sharing

    Reply
  61. Elizabeth says

    August 4, 2020 at 2:28 pm

    5 stars
    After reading the reviews I decided to add 1 tsp of corn starch while stirring over the stove to make sure it was reasonably thickened. I also added perhaps a just little extra cocoa. I poured the mixture into a cooked pie shell and chilled in the fridge. The result was a truly decadent bittersweet chocolate pudding pie that sliced smoothly like chilled butter. I used the Trader Joe’s coconut cream from a can (the entire can), and I am guessing the tsp of corn starch was likely entirely unnecessary, but it was delicious regardless.

    Reply
  62. Chandra Klaiber says

    September 17, 2020 at 4:41 pm

    1 star
    Your put on the very bottom to use only the solid part in the canned coconut, it would have been nice to see that above, I made it already, with the whole can as it did not specify in the directions but in a fine line,way at the bottom i discovered after the fact,,, ,, so disappointed

    Reply
  63. Erin says

    September 26, 2020 at 10:49 pm

    5 stars
    I rarely leave reviews, but this was INCREDIBLE. I’m at the tail end of an elimination diet, and I’ve got a dairy sensitivity. A lot of recipes I’ve tried during this time to make accommodations for the diet have just been “eh”. But I just got such an intense craving for chocolate pudding tonight that I had to do something, and this was the first search result!!

    I used Arroy-D coconut cream in a carton – I don’t have much experience with coconut cream, so I was nervous about not using a can, but it worked perfectly. There was so much cream in the carton that I didn’t really have to worry about refrigerating it for separation.

    I also used dark cocoa powder, and needed 7 tablespoons of maple syrup for it to get sweet enough.

    Lastly, I put it in the freezer to set quickly, and in an hour part of it froze into a delicious ice cream consistency. I’m also pretty sure I’ll be able to modify this recipe to make chocolate mousse, my all time favorite, without the dairy kicking my butt.

    All that to say, this will be a recipe I make again and again – thank you so so much!

    Reply
  64. LaurieThurston says

    November 26, 2020 at 8:38 pm

    5 stars
    Outstanding!

    Reply
  65. LaurieThurston says

    November 26, 2020 at 9:34 pm

    5 stars
    Easy and fantastic!

    Reply
  66. Kristine Pruett says

    November 27, 2020 at 10:18 pm

    So this was really good. Rich, creamy and oh so chocolately! My husband loved it. I made parfaits and layered it with crushed gluten free graham crackers and whipped cream (holiday splurge) in small jelly jars. I was worried about it setting up because it seemed so thin but after about 4-5 hours in the fridge it got thick enough to call pudding. I used only the thick solid cream part of my cold can of coconut milk – I actually had to strain it because it didn’t chill into one solid mass. I only used 5 Tbsp of maple syrup, not quite all of the cocoa powder either (about 1 Tbsp or so less) and the flavor was perfect – very chocolately and just barely sweet enough. Will definitely make this again. thank you!

    Reply
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    There’s definately a great deal to learn about this issue.

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  71. Lynn G says

    February 1, 2021 at 3:15 pm

    5 stars
    I’ve been missing chocolate since starting paleo. This recipe blew me away with how delicious and decadent it tastes. There is a rich chocolate flavor and I only added 4 TBSP of maple syrup and found it to be plenty sweet. The only problem with this recipe is I want to eat the whole bowl and it’s high in calories so make sure you portion it out 🙂 DEFINTELY TRY THIS!!

    Reply
  72. Rumaithah says

    February 8, 2021 at 11:11 am

    5 stars
    This recipe did not disappoint at all. It looks divine and so silky. I’m just waiting for it to cool. Cannot wait to eat it.

    Reply
  73. Kerri says

    February 21, 2021 at 5:57 pm

    5 stars
    Love this!! So good!!
    I did try to make it vanilla pudding by leaving the cocoa powder out and it did not thicken, was runny. Taste was fantastic!
    Any ideas on how to thicken it? Tapioca starch? Or…?

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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